Very similar to a recipe that I used to make with my Mum when I was growing up in Zimbabwe, except she used to mix the pork rinds with bread crumbs. Obviously being grain free I have adapted the recipe to only use pork rinds, but do be aware when purchasing your rinds, as most brands contain gluten so remember to read the ingredients. This particular brand is my favourite, Awfully Posh and I purchased them from my online supplier Perfectly Paleo, but the plain version is also available from Waitrose (no, I’m not getting comm for this recipe).
I like to use the scorchingly hot chilli flavour, which, if eaten straight out the bag, then yes they are indeed very hot (I love hot, so can’t scare me), but once ground down and cooked, they are not nearly as spicy but add a really delicious flavour. If you can’t get your hands on this particular brand, then use any other gluten free brand and simply add some cayenne pepper or chilli to your mixture and create your own flavour.
I used 6 40g packets, and yes I know it sound like a large amount, but once ground down they really don’t make that much crumble, and trust me, you certainly don’t want to short change yourself on the crumble as it is the best part.
You may need to blitz 3 bags initially, then once some of the chicken is cooking do the other 3 bags, ensuring that the crumbs are fresh and don’t become damp and soggy from all the egg.
You will notice that the crumb mixture is rather oily, which is great as it really helps to adhere to the chicken and prevents it from falling off when cooking.
Cut the chicken up into finger sized pieces, then dunk into the egg batter then straight into the pork crumbs, cooked in coconut oil for a few minutes on either side…..
squeeze a lime or two over and serve with mayo….and PERFECTION!!!
Who needs KFC?!
- 4 organic chicken breasts, cut into finger sized pieces
- 6 pkts gluten free pork rinds (Awfully Posh is my preferred choice)
- 2 eggs
- 1 tsp herbal salt
- 4 Tbsp coconut oil, for cooking
- Empty the packets of rinds into a hand held food processor and using short bursts, grind them until they are crumbs, not too long or else they become very oily.
- Whisk the eggs and herbal salt together in a bowl.
- Line up the chicken, then eggs, then rind crumbs.
- Heat up 2 tablespoons of coconut oil in a frying pan (at a high heat)
- Dunk a piece of chicken at a time, first into the egg, then the crumbs, then straight into the pan.
- Cook the fingers for a few minutes on each side then remove and leave to cool on a plate lined with kitchen towel
- Add more oil half way through cooking, then continue until all the chicken is cooked
- The chicken does not need to be cut up, it can also be made as whole breasts.
- Add some some parmesan cheese the rind crumbs for an extra delicious flavour.
- Serve with a good squeeze of lime and paleo mayo (recipe on my site)